Category Archives: entrees
I don’t know where you are, but it is COLD here in New York City – Winter has definitely not come to an end here, for better or for worse. Lucky for us, there is one benefit to the Fall and Winter seasons: WINTER SQUASH!
I absolutely LOVE pumpkins. There are so many things you can do with them. Here are a bunch of delicious recipes that will keep you warm and full – all using one pumpkin!
1 head of broccoli
The guts of half a pumpkin, taken out with a fork or grapefruit knife
Adobo (I put this on almost everything! Make sure to get the Frontier’s brand which has no preservatives)
Sautee broccoli and garlic in olive oil on low heat for approximately 20 minutes or until done. Boil the stringy guts in hot water for 15 minutes. Mix together and top with salt, pepper, and Frontier’s Adobo.
This is a recipe that my Grandfather taught my dad, and my dad taught me – and now I’m sharing it with you, with a little bit of a twist. It’s so simple and fun to do with kids!
Adobo (of course 😉
salt and pepper
Put seasonings on the pumpkin seeds. Bake in oven at 325 degrees for about half an hour, or until toasted.
The other half of the pumpkin meat
tablespoon of nutmeg
tablespoon of cinnamon
1/2 vanilla bean
1/4 cup of coconut nectar
1 tablespoon of raisins
Blend ingredients together in a food processor. Serve with toast or as a side dish.
This past weekend I got together with two of my girlfriends to have an impromptu healthful dinner. Although there were a number of dietary restrictions between the three of us, we ended up creating a delicious meal that followed vegan, paleo, and ayurvedic principles. This dish digests very easily and is delicious. To check out some additional recipes (outside of my blog) you can check out my friend Dr. Karuna Sabnani’s blog. Here is the recipe that we came up with together!
some pine nuts (not too many)
Salt to taste
The juice of one lime
Use a spiralizer to strand the zucchinis into spaghetti-like strands. If you prefer your zucchini cooked, you can cook it in boiling water for about 10 minutes. While the zucchini is cooking, saute mushrooms in olive oil at very low heat. To make the pesto sauce, take the remaining ingredients and blend with olive oil in a food processor. Pour the pesto over the zucchini strands and top off with sauteed mushrooms.
Happy New Year! I just came back from spending the New Years with my family. Eating with my family is a big activity, and big, bold, flavors are a must. Fortunately, my mother is an amazing chef, and has found ways to make dishes that appeal to everyone–including my meat-eating relatives. Whenever my mom makes this dish, everybody devours it within minutes. This year I helped her make her famous pasta, which is delicious with or without marinara sauce. In addition, it is chock full of vegetables and free of added sugars, animal products, and gluten!
Ingredients (serves 6)
1 package of mushrooms, sliced
1 bundle of asparagus, cut into fourths
2 whole broccoli florets, cut
2 red peppers, chopped
2 green peppers, chopped
2 handfuls of sundried tomatoes, chopped
2 onions, chopped
olive oil or coconut oil
2 cloves of garlic, diced
adobo seasoning (try the frontier brand–no preservatives)
(Optional) marinara sauce (I like Don Bruno’s)
Heat oil, garlic, and onions in a skillet at medium heat for about 10 minutes or until golden
Add in peppers and sundried tomatoes
Cover and keep at medium to low heat for about 10 minutes or until slightly soggy
Add in tomato and mushrooms–It is important that these come last so that it creates a sauce-like juice
Add in adobo seasoning and oregano to taste
Keep mushrooms covered at medium heat for 15-20 minutes (stirring in between)
Add in broccoli and asparagus
keep covered and cooked for 15 minutes at medium heat
Stir in with 1 and ½ package of quinoa pasta
Happy Labor Day Weekend!!! During a holiday when you’re going to be surrounded by temptation, it’s always a good idea to bring a guiltless dish to share at that family party or barbecue. And who doesn’t love the taste of a good Caesar salad? It’s crunchy enough to make you feel like you’re having a nutritious meal but has a whole lot of creamy decadence. Unfortunately, conventional Caesar salads are full of mucus-forming dairy, high sodium, and gluten-filled croutons. Yuk! Here’s an alternative that I like to make when I’ve really got a creamy craving.
Time: About 15 minutes
Ingredients (I don’t measure out portions precisely, so you may want to play around with the measurements)
2 cups of kale, romaine, or spinach
1 handful of crushed Mary’s Gone Crackers (to replace croutons!)
1/4 cup of kalamata olives
2 tablespoons of pine nuts
1 clove of garlic
3 tablespoons of tahini
the juice of one lemon
1-2 drops of liquid stevia
1 tablespoon of namu shoya or gluten-free tamari
1 tablespoons of olive oil
a pinch of salt
Whisk or blend tahini, lemon, olive oil, namu shoya/gluten-free tamari, and a drop of stevia.
Grated Nut “Cheese” (optional)
Mix pine nuts, garlic, and sea salt in a food processor.
Mix in all ingredients, making sure the dressing touches all parts. Add the nut cheese on top for taste. Enjoy!